Pickled Garlic (Kratiem Dong)

Ingredients List

1 c White vinegar

4 c Water

1/4 c Granulated sugar

1 tb Salt

6 Garlic pods (approximately

-120 cloves depending on

-size), peeled

Directions

Here's something that might appeal those of you engaged in the GarlicThread. It's not for everyone, but if you're a true garlic fan, thesemunchies might be right up your alley. Thai garlic comes in podsthat are about the same size as Western garlic but the cloves areabout 1/3 to 1/2 the size of ours and there are correspondingly morein a head. The plus is that they don't have to be skinned before use.The emphasis here is on the sour rather than the sweet. Quite ataste sensation. In a medium saucepan, bring the vinegar, water,sugar and salt to a boil. Reduce heat and simmer for 5 minutes. Dropin the garlic. Return to boil for 1 minute, then remove from heat.Cool, and fill sterilized, screw-top jars. Store in the refrigeratorfor at least 1 week before eating. Continue to refrigerate, tightlycovered, between serving.